Beef Noodle Soup – Who Made It First?

Beef noodle soup is one of the most iconic of dishes in Taiwan, though one popular legend credits its invention to the Chinese Muslims of Xinjiang, or what some still refer to as Chinese Turkmenistan. For pork is the meat traditionally favored by Chinese cuisine, but given Islamic prohibitions and the wild spaces of China’s wild west, beef is the meat of choice .

The Hui people, or Chinese Muslims, make beef noodle soup with halal beef and no soy sauce. Salt, chili pepper, and scallions are used to flavor the dish instead. This variation is often called clear-broth stewed beef noodle soup in Chinese. The addition of soy sauce changes the name to red-roasted beef noodle soup. In this version, the beef is frequently first stir fried with hot sauce before simmering in the soup as stew. This is also the version approximated by most types of instant noodles labeled beef flavor.

Beef noodle soup is a popular Chinese dish, but like much in East and Southeast Asia, Chinese culinary influences have ranged far and wide such that local variances of many Chinese favorites exist; beef pho is popular in Vietnam, as is beef ramen in Japan. On mainland China, beef noodle soup is often served with straightforward cold side dishes like braised dried tofu, seaweed, or boiled peanuts.

The beef noodle soup itself is generally comprised of stewed beef, beef broth, noodles, and vegetables. The vegetables are typically Chinese cabbage, spinach, or some other leafy green. Some restaurants use chili pepper, while others rely on traditional Chinese star anise. Mustard greens are often garnished on top. Still other variations call for Chinese sauerkraut ( literally sour [that is, pickled] vegetables ).

There are so many variations on the dish, and the idea of the dish, that it helps to be specific when ordering. The same restaurant may serve the full dish as described above, or just soup and noodles but no beef, or soup and chunks of beef but no noodles!

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